Ingredients For A Fabulous Life
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LEMONY CHIMICHURRI SAUCE
A fabulous riff on the original version of the Argentinian favorite. Lemony Chimichurri Sauce is bright, fresh, but has just enough heat to make it perfect with beef, chicken or fish.
And speaking of beef, I use this fabulous Lemony Chimichurri when I serve my incredible Roast Beef with Au Jus!
THE LEMONY CHIMICHURRI RECIPE CARD IS LOCATED AT THE BOTTOM OF THIS POST
ROAST BEEF WITH AU JUS FOR A CROWD – Plus 4 Sauces too!
When it’s time to serve a bunch of guests, and I want everything done ahead of time, this is my go-to solution! I put together an easy, but hearty menu that’s just perfect for an afternoon of football or gaming with your pals.
- Roast Beef with Au Jus
- Red Wine & Shallot Sauce
- Savory Steak Sauce
- Bold Welch Rarebit – Two Different Ways
- Mediterranean Vegetable Melange Salad
- Zesty Italian Vinaigrette
- Best-Ever Balsamic Vinaigrette
- Assorted Relishes
LET YOUR GUESTS KNOW WHAT’S IN THOSE SAUCE BOWLS!
I don’t spend my hostess time when entertaining answering the eternal question from guests, “what’s this?”. I learned years ago when catering both small and large events, it pays to include signage on a party buffet!
I’m known for using picture framed menus decorated in keeping with the function’s décor/theme. It gives the guests the information they need, including allergy-sensitive ingredient disclosures, like nuts or shellfish.
But, when I’m entertaining at home, I adore using tent signs to do the job instead! They’re fun to display on the buffet, and can be used over and over if desired. I keep mine in snack sized zipper bags, and store them with my entertaining supplies.
Don’t you need a set of fabulous preprinted “Bovine” themed tent cards for your Beef for a Crowd sauces?
BEEF FOR A CROWD “BOVINE” THEMED TENT CARDS PDF
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Lemony Chimichurri Sauce
A fabulous riff on the original version of the Argentinian favorite, my Lemony Chimichurri Sauce is bright, fresh, but has just enough heat to make it perfect with beef, chicken or fish.
Ingredients
- 1 1/3 cup fresh Italian parsley, stems removed, tightly packed
- 2 Tbsp. fresh oregano, tightly packed
- 2 tsp. fresh lemon zest
- 5 garlic cloves, cut into chunks
- 2 tsp. red pepper flakes (opt. or adjusting to taste)
- 1/3 cup sherry vinegar
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ½ cup extra virgin olive oil + 1 Tbsp.
Instructions
Place all ingredients, except olive oil, in a food processor. Pulse three or four times, or until herbs are roughly chopped. Add oil and pulse until mixture is a
sauce-like texture, BUT NOT PUREED. Make at least a few hours before using if possible. Store in an airtight container in refrigerator for up to 3 days.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 14Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 76mgCarbohydrates 1gFiber 1gSugar 0gProtein 0g
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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